> Circulating the wine during fermentation will improve heat transfer to the
> heat pipe. But that circulation will also cause the yeast to undergo
> frequent temperature excursions (which makes them not so happy), and the
> circulation will affect extraction of tannins and phenols and other stuff
> from skins in fermenting reds (oh the variables one must consider).

I believe we are talking about circulating the coolant in the chiller lines,
and not circulating the beverage. At least that's what I was referring to
when I mentioned recirculation.